Skillet Sweet Potato Hash Recipe with Peppers and Onions

No shortcuts. Just golden sweet potatoes, caramelized veggies, and bold breakfast flavor built in a single pan.

A Breakfast Built in Layers

This isn’t the kind of breakfast you rush. Skillet sweet potato hash rewards patience. You drop those cubes of sweet potato into hot oil, let them take on a golden crust, and watch the onions and peppers start to melt into something sweet and smoky. The result is crisp edges, soft centers, and flavor that’s earned, not dumped from a packet.

It’s the kind of dish that works as a full breakfast, a lunch base, or even a weeknight side. You build it once, and it feeds whatever moment you’re in.

What Goes Into a Good Sweet Potato Hash

You don’t need much. But every ingredient should pull its weight.

• Sweet potatoes, peeled and diced
• Bell peppers, sliced
• Yellow onion or red onion
• Olive oil
• Garlic, minced
• Salt and freshly cracked black pepper
• Smoked paprika or cumin (optional)
• Chopped fresh parsley or cilantro

Start with good sweet potatoes. They should feel heavy, firm, and smooth-skinned. Cut them small enough to crisp, but not so small they disappear.

How to Cook Skillet Sweet Potato Hash

1. Heat olive oil in a cast iron or stainless steel skillet over medium heat.

2. Add the diced sweet potatoes in a single layer. Let them sit untouched for 4 to 5 minutes to develop a crust.

3. Stir once, then continue cooking another 6 to 8 minutes, stirring occasionally, until almost tender.

4. Add peppers and onions with a pinch of salt and black pepper. Cook for 5 to 7 minutes until softened and browned.

5. Stir in minced garlic and optional paprika or cumin. Cook just 30 seconds until fragrant.

6. Taste and adjust seasoning. Finish with fresh herbs before serving.

Letting the potatoes cook before adding anything else is what gives the hash texture. They need space and time to brown properly.

Tricks for Crispy Edges and Tender Bites

• Dry your potatoes. Wet cubes steam. Pat them dry before adding to the pan.

• Don’t crowd the skillet. A packed pan traps steam and softens everything. Cook in batches if needed.

• Let them sit. Crisp doesn’t happen if you stir too much. Let the cubes rest on the heat between turns.

• Medium heat, not high. High heat burns the outside. Medium heat gives you golden edges and soft centers.

This isn’t just a sweet potato breakfast, it’s a lesson in attention. The best hash comes from listening to the pan and knowing when to flip.

Sweet Potato Hash Variations

• Add crumbled cooked sausage or bacon for a protein boost
• Toss in spinach, kale, or chopped zucchini near the end
• Stir in black beans and cumin for a Southwestern twist
• Add a handful of feta, goat cheese, or cheddar right off the heat
• Top with avocado slices or a fried egg for a full plate

The core technique stays the same. The mix-ins are up to you.

Serving Ideas That Work Anytime

Skillet sweet potato hash doesn’t need much to make it a meal. But the right companion turns it into something even better.

• Fried or poached egg. The yolk adds richness and soaks into the hash

• Crisp greens. A quick lemon-dressed salad brightens the plate

• Toasted sourdough or pita. Use it to scoop the hash straight from the skillet

• Grilled halloumi or tofu. Make it vegetarian and filling

• Hot sauce or aioli drizzle. Layer on flavor and heat

Whether it’s brunch with coffee or dinner with a glass of wine, this hash bends to meet the moment.

One Tip to Take It Further

If you want next-level flavor, roast your sweet potatoes ahead of time. Toss them with olive oil and salt, roast at 400°F until golden, then store. When you're ready to cook, just heat them in the skillet and layer in your peppers, onions, and garlic. The pre-roasting adds a deeper caramelized flavor and cuts down stovetop time.

Made in Alva Cookware

This skillet sweet potato hash was cooked in Alva’s stainless steel skillet. The sweet potatoes didn’t stick. The browning was even. The cleanup was fast. A good pan doesn’t just help—it transforms the process. 

[Explore Alva’s cookware built for everyday reliability.]

What Home Cooks Are Doing

• Making a big batch on Sunday and reheating all week

• Turning leftovers into breakfast burritos

• Serving it cold with arugula and lemon vinaigrette

• Mixing in roasted mushrooms or shredded chicken

• Using it as a stuffing base for bell peppers

The core stays reliable. Everything else is just your personal flavor added to the mix.